Peeling Pomegranates

I really like the sweet-tart crunch of pomegranate seeds. I sprinkle them on our breakfast fruit, add them to salads, and use them as a garnish on anything that needs a little color.

The whole pomegranates last a couple of weeks in the fridge. The seeds will last a few days in a covered container.

Organic pomegranates are easy to find at this time of year. I was even given some from a friend's tree. Here is how I prepared them:


The challenge of a pomegranate is the red juice that sprays from the seeds with the slightest provocation. I've found the key to containing it is to do all the prep work under water. It doesn't alter the taste of the seeds, and it keeps my hands and clothes clean.

I first score the skin of the pomegranate with a paring knife, dividing it into quadrants.




Then I pull at the white pith, dividing the pomegranate into large pieces. The jewel-like seeds nestle in clusters and are easily pried free.




It takes a little patience, but with practice you'll be able to do this in under 5 minutes.



The small pieces of pith float on the surface. I skim them off with a small strainer, then drain the water off the seeds.



The result: a bowl of crunchy juicy seeds that will add flavor and color to any dish. Even better, they're full of heart-healthy, cholesterol-lowering, cancer-fighting nutrients. Enjoy them often during their short season.